pesto |ˈpestō|

Without a doubt, pesto is one of the most-loved sauces. Over the past years it has become ubiquitous in recipes and super-markets, alike. Jars of the herbaceous sauce can be found on the shelves of basil-loving Americans everywhere. We’ve welcomed pesto into our bowls of pasta, our bruschetta, and our grilled chicken. Yet, in this revolution of fresh Italian flavor, I’ve stood by, wondering one thing - why do we buy this in jars?

Pesto is not only one of the most flavorful sauces, but also one of the easiest to prepare. Pesto is everything we expect when promised simplicity - no cooking, one bowl, five uncomplicated ingredients. Ditch the jar and grab your food processor!

Traditional pesto is made by pulsing together basil, pine nuts, garlic and parmesan, while slowly drizzling extra virgin olive oil to form a smooth emulsion. That’s all - a five minute train to a whole new world of piquant versatility.

Pesto can also be made in large batches and frozen, when fresh basil is at it's peak of ripeness and availability. Prepare as you normally would, omitting the parmesan. When it’s time to use, defrost, and stir in finely grated parmesan.

I am delighted that you are here! My name is Ashlyn Bowden and I am The Pedantic Foodie. I find familiarity, tradition, and inspiration in the kitchen, and this little corner of the internet is where I share my culinary shenanigans and try to force my workaholic, type-A self into practicing this thing I like to call Intentional Living. Can we bake pastry together?